Fried Saganaki Cheese Marinated in Brandy
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A detailed recipe for a cheese appetizer with photos.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 8 slices (1 cm) Kasseri cheese (approximately 45 g each)
- Salt and ground black pepper
- 2 cups brandy, to pour over the cheese slices
- 1 cup wheat flour
- 4 tbsp (60 g) butter
- 3-4 tablespoons lemon juice
- 4 pita breads (brush with olive oil, grill and cut into 4 pieces)
- 1 tbsp. Kalamata olives
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Cooking the dish according to the recipe:
- Season the cheese with salt and pepper on both sides. Place the cheese in a shallow dish and pour in the brandy. Cover with plastic wrap and refrigerate for 2 hours. Add salt and pepper to the flour.
Remove the cheese from the marinade, reserving 1/4 cup brandy, and dredge in seasoned flour until the slices are completely coated. - In a large skillet over medium heat, melt the butter. Fry the cheese for 2 minutes on each side. Add the reserved brandy and gently ignite the liqueur, shaking the pan back and forth several times. Add lemon juice to taste. Remove the cheese from the skillet and serve with pita bread and olives.
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